Blanch the noodles in a saucepan of boiling water for about 2 minutes.

Drain the noodles well, rinse under cold water and drain thoroughly again. Keep warm and set aside until required.

Heat the peanut oil in a preheated wok or large frying pan (skillet) until almost smoking.

Add the crushed garlic and ground star anise to the wok and stir-fry for 30 seconds.

Add the spring onions (scallions) and tiger prawns (jumbo shrimp) to the wok and stir-fry for 2 - 3 minutes.

Stir in the light soy sauce, lime juice and noodles and mix well.

Cook the mixture in the wok for about 1 minute until thoroughly heated through and all the ingredients are thoroughly incorporated.

Spoon the noodle and prawn mixture into a warm serving dish. Transfer to serving bowls, garnish with lime wedges and serve immediately.

If fresh egg noodles are available, these require very little cooking: simply place in boiling water for about 3 minutes, then drain and toss in oil. Noodles can be boiled and eaten plain, or stir-fried with meat and vegetables for a light meal or snack.